Cheesy BBQ Sweetcorn Naanizza
with Chips and Salad
- Milk
- Cereals containing gluten
- Egg
- Mustard
All the flavours of a pizza, but deliciously simplified. This Cheesy BBQ Sweetcorn Naanizza uses naan breads as a quick pizza base, loaded with smoky BBQ sauce and toppings to make a vibrant veggie dinner.
Ingredients
450 grams
Potatoes
160 grams
Sweetcorn
90 grams
Red Leicester
(Contains: Milk)
60 grams
Tomato Puree
32 grams
BBQ Sauce
1 sachet(s)
Central American Style Spice Mix
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten)
20 grams
Baby Leaf Mix
32 grams
Mayonnaise
(Contains: Egg, Mustard)
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
In the meantime, drain the sweetcorn in a sieve.
Grate the Red Leicester.
In a small bowl, mix together the tomato puree and BBQ sauce. Season with salt and pepper.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the sweetcorn and cook until charred, 3-4 mins.
Stir in the Central American style spice mix and cook for 1 min more.
Pop the naans onto a baking tray. Divide the BBQ sauce mixture between them and spread with the back of a spoon, leaving a 1cm border.
Top with the sweetcorn, then evenly sprinkle over the cheese.
Bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.
Transfer your naans to your serving plates.
Serve with your chips and baby leaves alongside, along with the mayonnaise for dipping.
Finish with a drizzle of olive oil over the salad.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Tasty and different, offering a new twist on pizza flavours.
- Ease of prep: Simple to prepare, using naan bread as a quick pizza base.
- Suggestions: Dampen or sprinkle water on the naans before cooking to prevent them from becoming too solid.
